1/2 pint cherry or grape tomatoes, each tomato quartered (about 1c)
1/4 tsp salt
Pinch cayenne pepper
1/2 small red onion, sliced (PV specified 1 shallot, minced)
2 tbsp minced fresh cilantro
2 tablespoons lemon juice (PV specified lime)
6 tbsp extra-virgin olive oil
1 recipe grilled eggplant (see below)
Mix tomatoes, salt, cayenne, onion, cilantro, lemon juice and oil together in a medium bowl. Let stand at room temperature until the flavors meld, about 20 minutes.
Transfer grilled eggplant to a platter. Pour the vinaigrette over the grilled eggplant and serve immediately.
3 tbsp extra-virgin olive oil
2 medium cloves garlic, minced
2 tsp minced fresh thyme or oregano leaves
Salt and freshly ground black pepper
2-3 small to medium eggplant (about 2 lbs), ends trimmed, cut crosswise into rounds
Combine oil, garlic, herb, salt and pepper to taste in a small bowl. Place the eggplant on a platter and brush both sides with the oil mixture.
Grill the eggplant over a medium-hot fire, turning once, until both sides are marked with dark stripes, 8-10 minutes. Serve hot, warm or at room temperature.
*some people insist upon salting eggplant to reduce bitterness. If you use really fresh eggplant, there will be nothing bitter about it!